Support black chefs and authors today and everyday. They are transforming the way we think about and what we call "American" food. In the words of Toni Tipton-Martin, author of Jubilee:

I hope that...you will think of African American cooking like a sultry gumbo: built, perhaps, on a foundation of humble sustenance, but layered with spice, flavors, and aromas, embellished by the whim and the skills of the cook, served with grace and richness as well as love. Let's cook.